1 can (15 oz.) solid pack pumpkin puree
3/4 cup splenda
1 teaspoon pumpkin pie spice (or cinnamon)
1 teaspoon vanilla
3/4 cup egg beaters (or 3 eggs, beaten)
1 container non fat lemon yogurt
grated peel from 1 orange
juice from 1 orange (approximately 1/2 cup)
Preheat oven to 375 degrees and spray a pie pan with non stick spray. Mix all ingredients in a bowl until throughly combined, pour into pan. Bake for approximately 40 minutes or until firm (my oven runs cold, so check after 30). Cool and then chill in refrigerator.
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